Sheryl's Mongolian Beef
Recipes » Main Dish » Meat - Steaks and Chops
This is my attempt to recreate the Mongolian Beef served at Mandarin House Restaurant in Richland, WA. It is their signature dish and a favorite of many. Unfortunately they claim that even the chefs cannot make it at home because it requires such a hot grill to caramelize the beef. This recipe, however, comes very close! Enjoy!!
"My husband said it was as good as the Mongolian Beef he has at some of his favorite Chinese restaurants. High praise indeed. I realized I the soy sauce bottle was almost empty while I was cooking so I used half soy sauce and half rice wine vinegar and tripled the ginger. It wasn't perfect but it made a pretty good substitution rice. at the last minute, so I used half soy sauce l" - EcrbsmomYield: 4 Servings Ready in 1 hours
Cuisine: AsianMain Ingredient: Beef
96% would make again (reviews)
1,801
people favorited
1,655 people trying soon
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Notes Sheryl's Mongolian Beef Preparation
Put cut up steak into a plastic bag along with corn starch. Shake well to coat and let sit for 10 minutes.
In small sauce pan, heat 1 Tbs of oil until hot. Add red pepper flakes, ginger, and garlic. Saute briefly making sure not to scorch. Pour in soy sauce and water, then add brown sugar. Boil sauce for 2-3 minutes to thicken slightly. Remove from heat.
Heat about 1/4 cup of oil in wok or large skillet. When oil is hot add beef and stir fry until brown and cooked through. Add sauce and green onions. Cook for 1 minute. Do not leave in pan too long or the sauce will thicken from the corn starch.
Remove meat and onions from sauce with slotted spoon and serve over puffed Maifun rice sticks. Garnish with sesame seeds.
Notes
It is *much* easier to cut the flank steak when it is frozen. Cut against the grain and at a 45 degree angle.
Make sure you get the rest of your meal prepared ahead of time as this cooks very fast and needs to be served as soon as it's done for best results.
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photo by 
stpagh
my girl made thhis and it tastes as good as it looks
photo by 
jvargas
photo by Spokmoppa
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Sheryl's Mongolian Beef Reviews
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Great recipe. Thought it needed a little more heat. But it was yummy!
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Ok but needed something more! Will try and adjust the seasoning as my 10 year old found it bland
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Excellent, simple and fast, but also very close to the real dish, I used a mix of soy and ponzu sauce, it made it a little lighter
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Really loved this recipe, I marinated the shirt steak on hand overnight in the sauce...yum. Definitely will put on my favorites. Simple and good.
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Delicious. Definitely one for my favourite list.
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Made this for supper tonight and you cannot tell the diff from take out.....great meal. Will be adding to my regular recipes.
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Very yummy. It's been added to my recipe box!
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All hail stpagh!!! This was absolutely amazing. I don't particularly love Chinese beef, even at restaurants, so don't ask me what made me want to try this. I made it on a whim. Not only was it pretty fast, but it was amazing! I'm going to have a dinner party just to impress my friends with this one. Try it, you won't regret it!!!
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Unreal. So delicious! Best served over rice. I will definitely make this again.
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My family really enjoyed this meal. It was very easy to make. Next time I will add water chestnuts and more pepper flakes.
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Made this for dinner tonight and my boyfriend loved it!! We added a squeeze of saracha too since we like more spice.
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If followed properly this is one of the best I've eaten, did it with thinly sliced lamb and it was amazingly good. Recommend a thin based wok from an Asian grocer, peanut oil and gas cooking. Get the oil smoking hot and go for
It!
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Such an easy and tasty dish. It definitely rivals Mongolian beef recipes at restaurants!
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